Pot Thai Chicken Curry

Thai chicken curry the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

Prep Time- 15 mins
Cook Time- 15 mins
Total Time- 30 mins

Ingredients of POT THAI CHICKEN CURRY 

  • 2 boneless skinless chicken breasts 
  • 400 mL coconut milk
  • 2 tablespoons thai red curry paste
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar

After cooking

  • 1 tablespoon lime juice
  • 4 cups vegetables sliced 

How to make POT THAI CHICKEN CURRY 

  1. Combine all ingredients not listed “after cooking” in a pan.
  2. Cook at high pressure for 8 minutes. Quickly release the pressure (release the pressure immediately after the Instant Pot beeps).
  3. Remove the chicken from the PI and let stand. Select “stir-fry” and add the lime juice and the vegetables.
  4. Cook, stirring frequently, for 3 to 5 minutes.
  5. Slice the chicken and add it back to the instant jar.
  6. Serve with rice.

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